Peter Pan’s Simply Ground is part creamy, part crunchy. Photo courtesy Mastercook.com.
Something great has happened in the world of peanut butter. Peter Pan has introduced all natural Peter Pan Simply Ground Peanut Butter.
What’s new about that, you ask? While there’s plenty of all-natural peanut butter on store shelves, Simply Ground is delightfully ground.
Its unique texture lies between creamy and crunchy, reminiscent of finely home-grouund PB. It spreads easily and evenly and is universally useful for everything from sandwiches and soups to baking.
There are two varieties, Original and Honey Roast, the latter with a touch of real honey. There’s not a big flavor difference; eating the peanut butter straight from the spoon is a nuanced experience. The main difference is 3g sugar per serving versus 6g sugar per serving.
It’s a winner! National Peanut Butter & Jelly Day is April 2nd, so head to the nearest store.
FOOD TRIVIA: Peanut butter was developed by a physician to provide a protein food to people who lost their teeth and could no longer chew meat. Here’s the history of peanut butter
RECIPE 1: KING OF MONTE CRISTO SANDWICH
This recipe is from Chef Spike Mendelsohn, owner of D.C. restaurant Béarnaise, a Top Chef contestant and consulting chef for Peter Pan Simply Ground.
Ingredients For 4 Sandwiches
1. MAKE the blackberry topping: Combine the preserves and water in a pot add heat, stirring, until smooth. Serve on the side
2. SPREAD the bread with peanut Butter; fill with bananas and bacon to make 4 sandwiches. Press the edges of sandwiches together to seal.
3. HEAT a large skillet, add the butter and melt over medium heat.
4. WHISK the egg, cinnamon and milk in bowl until well blended. Add the sandwiches, one at a time, turning to evenly moisten the bread.
5. ADD the sandwiches to the skillet and cook for 2 minutes on each side, until golden brown.
ABOUT THE MONTE CRISTO SANDWICH
A Monte Cristo is a fried ham or turkey sandwich with cheese. It’s an American variation of the French Croque Monsieur sandwich.
Traditionally, the sandwich is dipped in batter and deep fried, but there are regional variations. In some regions of the U.S. it’s just grilled; in others, French toast is used as a base, with cheese melted under a broiler.
In this version, the sandwich is fried like French Toast.
Monte Cristo sandwiches originated in southern California; the earliest reference is printed on a 1941 menu from Gordon’s restaurant in Los Angeles and a recipe was published in the 1949 The Brown Derby Cookbook. The sandwich became very popular in the 1950s-1970s.
Check out the different sandwich types in our Sandwich Glossary.
Top: Spike Mendelsohn’s re-interpretation of the Monte Cristo Sandwich. Photo courtesy Peter Pan. Bottom: PB&J Lettuce Wraps. Photo courtesy CoffeeandQuinoa.com.
RECIPE 2: PEANUT BUTTER & JELLY LETTUCE WRAPS
The recipe is adapted from Crofter’s Organic.
1. PREPARE the spring roll wrappers by softening in hot water, one at a time to avoid sticking.
2. SPREAD a teaspoon of peanut butter over each, followed by a teaspoon of fruit spread. Sprinkle the optional crushed nuts over the fruit spread.
3. WRAP the lettuce over the spring roll wrappers. Cut if desired and serve.